I've been thinking lately about a kind of cookie I made when I was a kid. I remembered that it had both oatmeal and coconut in it, and that I loved it. Recently our friends Steve and Laura gave us a HUGE bag of white chocolate chips. This cookie seemed like the perfect opportunity to use them.
I found this recipe on recipezaar.com. It called for raisins, which didn't sound that great for my raisin-boycotting family. So I substituted the white chocolate chips, which were dreamy with this particular combination of flavors. Also, after the first time I made it, I realized that the recipe didn't call for salt, and it really seemed to need it. So you'll see my modified version of the recipe below.
The comments on the recipezaar version noted that the recipe made huge quantities of cookies. I didn't find it to be all that outlandishly volumnious, but then again, there are nine people in our household and we like to make our cookies a little on the large side. The recipe probably made between 2-3 dozen of generous-sized cookies.
Also, watch the cooking time. These aren't good if they're over done.
Oatmeal Coconut Cookies
1/2 cup shortening
1/2 cup butter, softened
1 cup brown sugar, packed
1 cup white sugar
2 large eggs
1 teaspoon of vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
1 cup flaked coconut
1 cup white chocolate chips
Preheat oven to 350 degrees. In mixing bowl, cream shortening, butter and sugars. Add eggs and vanilla and mix until blended.
In a separate bowl, combine dry ingredients except coconut and chocolate chips. When all other dry ingredients are blended, add the coconut and the chocolate chips. Combine wet and dry ingredients until moist.
Drop on a greased cookie sheet about 1-2 inches apart (I make them the size of a generous teaspoon). Bake for ten minutes or until golden brown. Remove from the oven immediately.